Jun (drink)

Jun (/joon/), also known as the 'champagne of kombucha,' is an effervescent fermented drink very similar to kombucha that uses green tea and honey instead of black tea and sugar. Like kombucha, jun is fermented via a SCOBY. It has a delicate but distinctive green tea flavor with the added complexity and subtleties of honey.

Jun has obscure origins. It is thought to have originated in northern China and Tibet, with many brewers and distributors claiming to be utilizing imported heirloom Chinese or Tibetan jun cultures, though most fail to provide any credible references. According to Sandor Katz, "The lack of credible information on the history of Jun leads me to the conclusion that it is a relatively recent divergence from the kombucha family tree. Some websites claim that it comes from Tibet, where it has been made for 1000 years; unfortunately, books on Tibetan food, and even a specialized book and Himalayan ferments, contain no mention of it. Whether or not Jun has a 1000-year-old history, it is quite delicious. The culture is somewhat obscure and hard to find, but its epicenter seems to be the Pacific Northwest, where the Eugene, Oregon based Herbal Junction Elixirs produces it commercially."^[1]

External links

• http://nourishedkitchen.com/how-to-make-jun-tea/
• http://www.kombuchabrooklyn.com/blog/jun-honey-based-kombucha/
• http://www.elephantjournal.com/2010/08/jun-a-fermented-high-jing-elixir-emma-blue/
• http://store.organic-cultures.com/juncustwstte.html

References